Postharvest of Irradiated Tahiti Lime Fruits (original) (raw)
Related papers
2018
Citrus fruit (Kinnow) has several beneficial health and nutritive properties. Several techniques have been used to preserve postharvest quality of citrus fruits. Exposing foods to gamma radiation delays spoilage and increases protection by eliminating or lowering pathogenic bacteria. In the present study Kinnow fruit were exposed to radiation dose of 0.0, 0.25, 0.50, 0.75, 1.0, 1.5 and 2.0 kGy. Physicochemical and microbial analysis was performed on control and irradiated samples stored at both ambient and refrigerated temperature on weekly intervals. No significant change was observed in physicochemical properties of Kinnow at optimum dose, epiphytic microbial flora reduced in irradiated samples than control samples. The radiation dose of 1.5 kGy along with refrigerated storage extended the shelf-life of Kinnow for 1week without affecting sensory and physicochemical properties.
Characteristics of postharvest quality in regional fruits treated with ionising radiation
International Journal of Nuclear Governance, Economy and Ecology, 2012
Quality postharvest of three cultivated species of the Northeast Region of Brazil was evaluated after receiving ionising radiation. Cashew peduncles (Anacardium occidentale L. var. Nanum) stored for 14 days under 6.5°C had presented best results in the sensorial analyses for external appearance, flavour and aroma when irradiated with 1 kGy. Sapodillas (Manilkara sapodilla (L) Van Roy en) irradiated with doses of 300, 600 and 900 Gy have not displayed harmed sensorial qualities when stored under 20°C during 12 days. Doses up to 800 Gy had not harmed the external and internal appearance of mangaba (Hancornia speciosa Gomes) after stored for fortnight under 13°C. Values of Total Soluble Solids, Total Titratable Acidity, pH and solid/acidity ratio have not been affected significantly by the different doses applied to the three studied species. Amount of ascorbic acid was lower in the irradiated fruits for the species A. occidentale L. var. Nanum and H. speciosa Gomes.
Investigation of Physio-Chemical Quality of Kiwifruit Irradiated by Gamma Radiation
Food irradiation is one of the processing technologies that can be used to increase the microbiological safety and shelf-life of a wide range of foods. In the present study, kiwi fruit was exposed to gamma radiation of doses 1-3kGy. Irradiated kiwifruits appeared softer compared to non-irradiated kiwifruits. The color and organic acid content of kiwifruits were minimally affected by the irradiation. Irradiation of kiwifruit up to 3 kGy had negative effects on vitamin C content and antioxidant activity, but it contributed to improving sensory quality.
Effects of Gamma Irradiation on the minimally processed fruits l ATEEF
Fresh-cut apples with or without calcium treatments were irradiated at doses up to 5 kGy at 0.4 and 2 kGy.h -1 dose rates with a Co 60 source in 0, 21, and 100% O 2 atmospheres. Firmness decreased as irradiation dose increased beyond a 0.34 kGy threshold. High dose rate initially resulted in less softening compared to low dose rate, but dose rate became insignificant upon storage. Irradiation atmosphere did not affect firmness. Softening of irradiated slices correlated positively with water-soluble pectin, and negatively with oxalate-soluble pectin content. Calcium prevented irradiation-induced softening of thin slices (3-4 mm thick), but was not effective with thicker wedges due to limited penetration.
Extending the Shelf-life of Pear Fruits by Using Gamma Irradiation
Arab Journal of Nuclear Science and Application , 2014
The effects of gamma irradiation on lesion diameters of grey mold disease of pear and some physico-chemical parameters of pear fruits were studied in this investigation as a prestorage treatment for extend shelf life of pear fruits. Pear fruits (Pyrus Communis, L.) were exposed to different gamma irradiation doses 0, 0.5, 1, 1.5, 2, 2.5 and 3 KGy and stored for 10, 20 and 30 days in 0C and 85-90% RH. The increment of irradiant dose caused decrement of lesion diameters of grey mold disease of pear. The narrowest diameters were recorded with 3.0 KGy irradiation dose. The low dose of gamma irradiation 0.5 KGy gave a relatively high value of firmness although in higher doses firmness of pear fruits decreased. The highest loss weight was found in unirradiated fruits while the loss of weight in all irradiated fruits was still lower than those of unirradiated ones and low radiation doses decreased the loss of weight. Total soluble solid increased with increasing in storage periods with respect to gamma irradiation effect there was fluctuation in total soluble solid values. There was a decreasing in acidity during storage of irradiated and un-irradiated fruits. Free amino acid and soluble protein show a slight increasing at 0.5 KGy such increasing was followed by a gradual decrease in higher gamma irradiation doses.
Effects of gamma irradiation on quality of Pakistani blood red oranges ( Citrus sinensis L. Osbeck)
International Journal of Food Science & Technology, 2009
Effect of gamma irradiation and washing on physicochemical and sensory quality of blood red oranges was investigated. The citrus fruits were packed in cellophane bags and stored at room temperature for 42 days. Two gamma irradiation doses 0.25 and 0.5 kGy alone and in combination with washing were applied to the fruits. Weight loss decreased with gamma irradiation and increased with washing during storage. Acidity and ascorbic acid values were higher for the oranges irradiated at 0.5 kGy and minimum for the washed oranges. Generally, total soluble solids (TSS) increased during the storage period. However, washed samples had the highest concentration and 0.5 kGy-irradiated samples had the lowest TSS at the end of the storage period. Sensory quality qualify by appearance, odour and taste are decreased during storage in both treatments. However, the fruits were still acceptable by the trained observers. It can be inferred from this study that irradiation at 0.5 kGy or in combination with washing is an effective post-harvest technique in keeping the changes in physicochemical and sensory quality to a minimum level during storage.
International Journal of Postharvest Technology and Innovation, 2020
The rate of postharvest losses is very high in plantains due to its climacteric nature. The study sought to find out the interactive effect of three different fruit packaging materials and gamma irradiation on Apantu and Apem using the amount of ethylene and carbon dioxide produced by the packaged irradiated plantain as a measure. The unirradiated (0 Gy) plantains stored in perforated polyethylene had the highest amount of ethylene produced during the storage period (456.83 μl.kg-1 hr-1) while the plantains irradiated at 800 Gy and stored in whole polyethylene bags produced the least amount of ethylene during the storage period (247.67 μl.kg-1 hr-1). The plantains irradiated at 200 Gy and stored in perforated polyethylene produced the highest amount of carbon dioxide during the storage period (274.33 ml CO2 kg-1 hr-1) while the plantains irradiated at 800 Gy and stored in whole polyethylene bags produced the least amount of carbon dioxide during the storage period (120.50 ml CO2 kg-1 hr-1). The packaging material was critical for controlling the respiratory rate of the fruit. Irradiation and packaging play a role in delaying the onset of ripening in plantain fruits.
IOP Conference Series: Earth and Environmental Science, 2019
Banana 'Mas' (Musa acuminata colla) is one of high productivity Indonesian superior fruits. However, because of its thin skin tissue, banana could easily damage physiologically as a result of inappropriate maturity levels determinations and postharvest handling. The aim of this research was to determine the relationship between storage duration and banana 'Mas' characteristics at various levels of maturity, based on color index of 4, 5, 6 gamma ray irradiation dose of 0.3 kGy for 6 days of storage. The results showed that there was a closely relationship between the duration of banana 'Mas' storage (6 days) at various levels of maturity as a result of irradiation of 0.3 kGy, to the physical and chemical characteristics of banana 'Mas', indicated by the correlation coefficient value approaching +1 and the determination coefficient between 78%-99%.
Postharvest Biology and Technology, 2014
Passionfruit (Passiflora edulis, Sims, cultivar "Sweetheart") were subject to gamma irradiation at levels suitable for phytosanitary purposes (0, 150, 400 and 1000 Gy) then stored at 8 °C and assessed for fruit quality and total ascorbic acid concentration after one and fourteen days. Irradiation at any dose (≤1000 Gy) did not affect passionfruit quality (overall fruit quality, colour, firmness, fruit shrivel, stem condition, weight loss, total soluble solids level (TSS), titratable acidity (TA) level, TSS/TA ratio, juice pH and rot development), nor the total ascorbic acid concentration. The length of time in storage affected some fruit quality parameters and total ascorbic acid concentration, with longer storage periods resulting in lower quality fruit and lower total ascorbic acid concentration, irrespective of irradiation. There was no interaction between irradiation treatment and storage time, indicating that irradiation did not influence the effect of storage on passionfruit quality. The results showed that the application of 150, 400 and 1000 Gy gamma irradiation to "Sweetheart"
2018
Kachai lemon (Citrus jambhiri Lush.) is one of the most potential fruit crops in northeast India. The present study was conducted to improve the nutritional quality of Citrus jambhiri fruits under storage using permissible doses of gamma irradiation at 0.25, 0.5, 0.75 and 1.0 kGy. Proximate content such as moisture, ash, crude fat, crude fibre, crude protein and energy was increased at low doses of gamma rays (0.25-0.5 kGy) and decreased at higher doses (0.75-1.0 kGy). However, available carbohydrates and energy increased with increase in doses of gamma rays. The ascorbate content of fruit increased at 0.25 kGy and decreased at higher doses. Higher reduction in anti-nutrient content such as lipid peroxidation and tannin content was obtained at higher doses of 0.75-1.0 kGy. The results of the present study shed light on improving nutritional properties of C. jambhiri fruits under storage using gamma irradiation.